Ingredients
2 cups rolled oats Can use quick oats
1 cup peanut butter * See notes
1/3 cup maple syrup
1/4 cup chocolate chips of choice optional
Instructions
Line a large plate with parpchment paper and set aside.
In a large mixing bowl, add all your ingredients and mix well, until combined. Fold through your mix-ins of choice.
Using your hands, form into 12 small balls and place on the lined plate. Press each ball into a cookie shape.
Refrigerate for at least 20 minutes, before enjoying.
Notes
* Can substitute this for smooth almond butter, cashew butter, sunflower seed butter or tahini.
TO STORE: Leftover no bake cookies should be stored in the refrigerator, covered. They will keep well for up to two weeks.
TO FREEZE: Either wrap cookies individually in parchment paper and place in a ziplock bag, or place them all together in one ziplock bag (no parchment paper needed). They will keep well frozen for up to 6 months.
Nutrition
- Serving: 1cookie | Calories: 120kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Sodium: 100mg | Potassium: 190mg | Fiber: 3g | Calcium: 17mg | Iron: 1mg | NET CARBS: 14g
So delicious! 4 years later, my family still loves this recipe
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